This time it should be very homely~

Ingredients: 150 grams of clean shrimp, 50 grams of fresh peas

Accessories: 1 egg white, green onion, minced ginger, Appropriate amounts of pepper, water starch, cooking wine, salt, and clear soup

Method:

1. Use part of the salt, pepper, water starch and egg white to sizing the shrimp; wash and blanch the peas

2. Put the pot on the fire, add oil and heat until it is 40% hot, add the shrimp until cooked, remove and control the oil; use the remaining salt, pepper, water starch and clear soup to make a juice;

3. Leave the oil in the pot, add onions, minced ginger, shrimps and peas and stir-fry for a while. Pour in the gravy and stir-fry until cooked.

Ingredients: 175g of West Lake fresh water shield

Ingredients: 25g of cooked ham, 350ml of clear soup, 10ml of cooked chicken fat, 50g of cooked chicken breast

Seasoning: 2.5 grams of refined salt, 2.5 grams of MSG

Method:

1. Cut the chicken breast (cooked) and cooked ham into 6 cm long shreds;

2. Place the wok on a high fire, ladle in 500 grams of water and bring to a boil, then add the water shield;

3. Take it out immediately after boiling, drain off the water, and put it in a soup bowl;

4. Put the stock, salt and MSG into the wok and bring to a boil;

5. Pour it on the water shield, then place it on the cooked shredded chicken breast and cooked ham. Drizzle with cooked chicken oil and serve.

Method:

1. Remove the segments, peel and wash the lotus root, cut it into diamond-shaped strips, lightly salt it with a little salt, and drain the water; add dry starch, flour, Make a paste of salt and water and set aside.

2. Put the wok on a high fire, pour in enough oil to heat up, first paste the lotus root pieces, and then put the pieces into the pot to fry. Keep turning the lotus root pieces until they become golden brown. Take out, drain the oil and set aside.

3. Leave a little base oil in the wok. When it is hot, add minced green onions and minced ginger. Immediately cook in vinegar, add soy sauce, sugar, MSG and clear soup.

4. Use a spoon, boil it, skim off the scum, thicken it with water starch, then put the fried lotus root pieces into the pot, stir-fry evenly and take it out of the pot.

Ingredients: Chicken (1000g)

Accessories: Rapeseed heart (50g) Ham (25g) Winter bamboo shoots (25g) Shiitake mushrooms (dried) (10g)

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Method:

1. Slaughter and shave the live tender Vietnamese chicken, wash and chop off the chicken feet, break the calf bones, and make a small opening on the back 3.5 cm away from the tail. , take out the internal organs, wash them, put them in a pot of boiling water for a while, and wash away the blood foam;

2. Take a large casserole, put a bamboo grate on the bottom, put the chicken in, and ladle in the water 2500 ml, cover and bring to a boil over high heat, skim off the foam;

3. Use low heat to continue simmering for about 1 hour, remove and transfer to a pot, and pour in the original juice;

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4. Then, arrange the ham slices, bamboo shoot slices, and shiitake mushrooms on the chicken, add refined salt, rice wine, and MSG, cover the steamer and steam over high heat for about 30 minutes, and take it out;

5. Place the blanched rapeseed hearts on the stewed chicken and serve.

Ingredients: large yellow croaker

Accessories: pickled potherb, winter bamboo shoots, rice wine, ginger, green onions, salt, monosodium glutamate, lard

Method: < /p>

1. Clean the yellow croaker, chop off the pectoral and dorsal fins, and cut a few fine lines on both sides of the fish body;

2. Cut the stems of the croaker into pieces Fine grains;

3. Set the wok to high heat, add cooked lard, heat until 70% hot, add ginger slices and stir-fry briefly, then add yellow croaker and fry until both sides are slightly brown, cook with rice wine, Cover the pot and simmer for a while;

4. Then, ladle in 750 ml of boiling water, add green onion knots, change to medium heat and simmer for 8 minutes;

5. Cook until the fish is visible When the eyes turn white and the fish shoulders are slightly off, remove the onion knots, add refined salt, add bamboo shoot slices, mustard pickles and 10 grams of cooked lard, and bring to a boil over high heat;

6. Stew When the juice turns milky white, add MSG, put the fish and soup into a large bowl at the same time, sprinkle with green onions, and serve.

Ingredients: 300 grams of fresh white silver carp meat

Accessories: 25 grams of bean sprouts, 20 grams each of cooked bamboo shoot slices and chicken fat

Seasoning: Chicken soup 750 grams, 3 grams of refined salt, 1 gram of MSG

Method:

1. Chop fresh white silver carp meat into puree, add water, refined salt and MSG, stir, and squeeze into fish by hand

2. Put the fish balls into the cold water pot and let them float for 10 minutes, then place them over medium heat. When the water is almost boiling, add cold water. Do this three or four times to prevent the water from boiling and the fish balls will not be cooked. Drain the water;

3. Boil the chicken soup in another casserole, put the fish balls into the chicken soup, add refined salt, MSG and bean sprouts, and then pour it into the pot;

4. Boil the cooked bamboo shoot slices and shiitake mushrooms for a while, place the cooked ham slices and bamboo shoot slices at intervals on top of the fish balls, top with the mushrooms, surrounded by bean sprouts, and drizzle with chicken oil.

Ingredients: 1500g pork belly, 100g green onion, 100g sugar, 250g Shaoxing wine, 50g ginger (beaten), 150g soy sauce. < /p>

2. Take a large casserole, put a bamboo grate on the bottom, first put the green onion, add the ginger, then arrange the pork skin side down neatly on top, add sugar, soy sauce, Shaoxing wine , finally add green onion knots, cover the pot, use peach paper to seal the edges of the casserole, put it on a high fire, cover and seal it after boiling, simmer over low heat until crispy, take the casserole away from the fire, skim off the oil, Put the meat skin side up into a special small clay pot, cover it and place it in a steamer. Steam over high heat for 30 minutes until the meat is crispy and tender.

Ingredients: 900g grass carp, 50g vinegar, 25g rice wine, 75g soy sauce, 60g sugar, 1 piece of ginger, appropriate amount of green onion, 50g water starch

Method: < /p>

1. Peel and cut the ginger into fine pieces. Do not throw away the removed ginger slices. Prepare vinegar, soy sauce, rice wine, water starch and sugar;

2. Peel and remove the scales of grass carp. Clean the body, make 5 cuts on one side of the fish, turn it over and enter from the tail, chop along the spine towards the head, cut it into two halves, cut off the fish teeth and remove the congestion on the fish head. Make a long cut on the backbone;

3. Put the green onion and ginger slices and water into the pot. After boiling, take out the green onion and ginger, add the fish and use chopsticks to hold up the fins to shape the fish. , cook for 3 minutes, skim off the blood, and add cold water twice;

4. Pour out the soup, add a little original soup and an appropriate amount of soy sauce, Shaoxing wine and minced ginger into the pot. Remove the fish and place it on a plate;

5. Add sugar, rice vinegar and remaining soy sauce to the original juice in the pot. After boiling, add wet starch and cook until the soup is concentrated;

6. Spread the prepared soup evenly on the fish, and then sprinkle with the remaining minced ginger.

(P.S. The methods of various dishes vary from place to place. If there are any discrepancies in the details, please feel free to post your recipes in the comment area)